Tart apricots are the base for the savory sauce this chicken bakes in. Blanch the apricots, remove their skins, and crush them into chunks. Sauté shallots in butter, deglaze with fruity, floral Lillet Blanc, and add the apricots and just enough sugar and OJ to sweeten the sauce. Pour it over seasoned bone-in chicken pieces and bake until the chicken is browned and the sauce is bubbling. Serve with wild rice or a rice pilaf to soak up all the sauce.
Game plan: The apricot sauce can be made a day ahead, cooled, and refrigerated in a container with a tightfitting lid.
For the chicken: